shalom: (Default)
[personal profile] shalom posting in [community profile] cookability
[personal profile] jumpuphigh  asked me to post this recipe.  I'm glad to share and hope I did this right....
  • Pros about this recipe is that it can be made with 1 frypan/skillet, max 1 or 2 utensils (spatula, tongs), easily-found ingredients, and does not require a lot of time in terms of prep or the cooking.  It also provides a lot of flavor/taste and aroma from a minimal number of ingredients, and was easy to clean up (another factor for ease of a recipe).
  • Cons are that it does involve handling a larger, heavier container that will be filled with hot oil, both in bringing it from stovetop to oven, then again having to lift it out of an oven.  Requires manual dexterity needed to separate cloves of garlic and skin them.


~ * ~ * ~ * ~ * ~ * ~ * ~

In anticipation of Halloween, Alton Brown did a show all about garlic and vampires, in which he taught "The Count" not to be afraid of garlic.  Yes, it was hokey as hell - classic Alton Brown - but the recipe is ridiculously easy and very tasty.

Instead of a whole cut-up chicken, my grocery store had chicken thighs on sale for $0.73/lb, so this was also a steal to make.  Although I trimmed the skin on the thighs, I'm going to try it next time skinless, since there's no need for the additional fat, given the amount of olive oil in the recipe.  I used dried thyme as well, and a large (14" diameter) deep skillet, but if your frypan/skillet couldn't go into the oven, I think this would be fine to first brown it on the stovetop, then pop everything into a baking dish in the oven.  Given the ease of this recipe, it might make a good addition to a buffet dinner.  Either way, your kitchen will be filled with the delicious aroma of roasted garlic.

I served the many cloves of garlic over the chicken and on the side.  They were delicious spread on slices of fresh French bread.

Most time-consuming part of this recipe was simply skinning cloves from two large heads of garlic.  Once you separate the cloves, give each a light smash with a mallet or side of a broad knife to loosen the skins.


  • 1 whole chicken (broiler/fryer) cut into 8 pieces
  • 1/2 cup plus 2 tablespoons olive oil
  • 10 sprigs fresh thyme
  • 40 peeled cloves garlic
  • Salt and pepper


Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Original recipe here:

Date: 2010-10-31 02:27 pm (UTC)
jumpuphigh: Pigeon with text "jumpuphigh" (Default)
From: [personal profile] jumpuphigh

A trick for garlic cloves is that you can find them peeled in the produce section in some US grocery stores. It saves a step and is a great convenience. I keep a jar of them in my freezer so that I always have some.

Date: 2010-10-31 05:16 pm (UTC)
technoshaman: Tux (Default)
From: [personal profile] technoshaman
Less expensive and more useful than pre-peeled whole cloves, unless you're doing something probably outside the scope of this group (i.e. making slits and stuffing the cloves in), is minced or chopped garlic in jars... can be substituted freely for pressed garlic, 1tsp per clove... downside is sometimes jars themselves can be sticky, but a good jar wrench suffices.. (upside to pre-peeled garlic is the packaging will succumb easily to scissors :)

Date: 2010-10-31 05:59 pm (UTC)
jumpuphigh: Pigeon with text "jumpuphigh" (Default)
From: [personal profile] jumpuphigh
I do love minced garlic in jars. Also, Trader Joe's has mashed garlic in jars that is really good.

Date: 2010-11-01 06:14 am (UTC)
amadi: A bouquet of dark purple roses (Default)
From: [personal profile] amadi
In this recipe, I fear that pre-minced would create a stronger garlic flavor than you get from the whole cloves. When the cloves are whole they give off their flavor slowly, and as they roast the flavor mellows and sweetens slowly as well. Minced garlic, especially in this quantity of oil, seems like it'd increase the intensity by a magnitude.

Date: 2010-10-31 08:15 pm (UTC)
jadelennox: Senora Sabasa Garcia, by Goya (Default)
From: [personal profile] jadelennox
frozen garlinc cloves also peel pretty easily and taste mostly fine. Though not easily enough that I could peel 40.

Date: 2010-11-01 06:15 am (UTC)
amadi: A bouquet of dark purple roses (Default)
From: [personal profile] amadi
This is one recipe for which it might be reasonable to buy the one pound jar of peeled, whole garlic cloves that they sell at Costco and similar stores, which I always look askance at, because outside of restaurant applications it'd be very difficult to use that much garlic before it turns rancid (since it's pre-peeled and not oil-packed).


cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

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